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Sea Bass w/Pesto-Pistachio Crust (D, KLP, TNT)
Source: "Cooking 1-2-3," by Rozanne Gold
Serves: 6

3 pounds Chilean sea bass fillet, cut from the center in 1 piece
1 cup shelled unsalted pistachios
1 cup best-quality prepared pesto

Preheat oven to 400°F.

Using tweezers, remove any bones running down center of fish. Line a rimmed baking sheet with parchment paper or aluminum foil. Season both sides of fish lightly with salt and place fish on pan.

Place pistachios in bowl of a food processor and process until coarsely ground. Do not over-process; you want small, discernible pieces, not powder.

Spread pesto thickly on top of fish to coat completely, draining most of the oil from the pesto as you go. Dust pesto with freshly ground black pepper.

Pack ground pistachios on top of pesto to cover evenly, and press down lightly to create a thick nut crust.

Bake for 35 to 40 minutes, or until fish is cooked as desired. Do not overcook; the fish should be moist and juicy. Remove from oven. Transfer fish to a large warm platter.

Add a little boiling water to the bottom of the pan to develop some pan juices. Strain quickly through a fine-mesh sieve and pour over fish. Serve immediately.

Poster's Notes:
Super simple...spread pesto on sea bass and then press pistachio pieces on top.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A